ALL THE NEWS THAT'S FIT TO EAT!
Nicky Farms - Gilgamesh brewing chef series beer #2 now available
Nicky USA and Chef John Gorham are thrilled to release the second offering in our Gilgamesh Brewing Chef Beer Series with his Shalom Y'all Turkish Coffee Stout, a rich, classic toasty stout with coffee notes (thanks to some beautiful beans from Water Avenue Coffee) and hints of vanilla and cardamom. The beer is equally at home paired with savory and sweet dishes and of course, is perfectly delicious on its own. The stout is available on tap at Shalom Y’all and Mediterranean Exploration Company, and is available in bottles at Gorham’s other restaurants (Toro Bravo, Tasty 'n Sons, Tasty 'n Alder, and Pollo Bravo) and in 22oz bottles at retailers like Green Zebra, Zupans, and area bottle shops.
The series launched in August with a collaboration between Gilgamesh Brewing and chef Carlo Lamagna of Clyde Common, raising over $1,500 for The Portland Kitchen with Lamagna’s Hibiscus Lager. Chef John Gorham’s Turkish Coffee Stout will be available through January 2017, and will be followed by collaborations with Chef Aaron Barnett of La Moule, and Chef Andy Ricker of Pok Pok.
All beers in the series donate $1 from every 22oz bottle sold and $10 from every keg sold to The Portland Kitchen. TPK sets the table for successful futures by using food and cooking to empower underserved teens to create healthy lifestyles, prepare for meaningful employment, and become engaged citizens in our community.
Just another example of our passion in bringing together the best ingredients and culinary talent to create delicious experiences for our community.
customer spotlight - copine
Chef Shaun McCrain and his team are cooking exceptional contemporary American cuisine executed with classical French technique and attention to detail at Copine in the Ballard neighborhood of Seattle. We were fortunate enough to have them cook for us at this year's Wild About Game, where they partnered with Hudson Valley Foie Gras to present one of the most well received dishes at the event. Their foie gras terrine with duck confit, Cascade huckleberries, and candied pistachios was an absolute stunner for the eyes and the taste buds. They served over 500 of the delectable morsels to the attendees that day. The presentation and execution was flawless on every single plate. Imagine the possibilities when you go to dine at their restaurant and they are cooking just for you. You are in extremely capable hands.
They also have a cold case for take away items featuring everything from soups to smoked amarena cherries that will seriously upgrade your cocktail game. Copine should be at the top of your must visit list.